These gorgeous little rolls are so easy to make – scramble a egg with a pinch of salt; pan fry some lamb and red capsicum with a dash of gluten free soy sauce and sesame oil; boil  some rice and cool; slice some cucumber lengthwise (use a peeler);  roll some rice with the egg, lamb and capsicum in the middle very tightly with cling wrap then cut into portion with a sharp knife; wrap a piece of sliced cucumber around the rice roll – and there it goes, pretty and tasty.